S’mores Cake With Toasted Marshmallow Buttercream

Graham cracker cake layers are filled with toasted marshmallow buttercream and rich milk chocolate ganache, then topped with vanilla buttercream and toasted marshmallow meringue flourishes.

toasted marshmallow smores cake by sugar and sparrow


Graham Cracker Cake

  • 1 1/2 cups (155g) graham crackers, ground into crumbs
  • 3 3/4 cups (398g) cake flour, sifted before measuring
  • 1 Tbsp baking powder
  • 3/4 tsp baking soda
  • 1 1/2 tsp salt
  • 1 1/8 cups (254g) unsalted butter, room temperature
  • 2 cups (410g) granulated sugar
  • 5 large eggs, room temperature
  • 1 1/2 Tbsp vanilla extract
  • 1/2 cup (112g) sour cream, room temperature
  • 1 1/2 cup (360ml) whole milk, room temperature

Toasted Marshmallow Buttercream

  • 8 large marshmallows
  • 1/2 cup (113g) unsalted butter, room temperature
  • 1/2 cup (60g) powdered sugar
  • 1/2 tsp vanilla extract
  • 3.5 oz (half a small jar) Marshmallow Fluff
  • 1/4 tsp salt

Milk Chocolate Ganache

  • 1 cup (183g) milk chocolate chips
  • 1/2 cup (120ml) heavy whipping cream

Vanilla Buttercream

  • 2 cups (452g) unsalted butter, room temperature
  • 7 cups (840g) powdered sugar
  • 4 Tbsp (59ml) whole milk, room temperature
  • 4 tsp vanilla extract
  • 1/4 tsp salt

Marshmallow Meringue Topping

  • 3 large egg whites, room temperature
  • 3/4 cup (150g) granulated sugar
  • 1/4 tsp cream of tartar
  • 1 tsp vanilla extract
graham cracker cake recipe by sugar and sparrow


Make The Graham Cracker Cake

  1. Preheat the oven to 350 degrees F and prepare three 8-inch or four 6-inch cake pans by coating the edges with cooking spray and lining the bottoms with parchment or wax paper circles.
  2. Use a food processor to grind the graham crackers into crumbs, or place them in a big ziplock bag and smash them with a rolling pin. In a medium mixing bowl, combine the graham cracker crumbs, sifted cake flour, baking powder, baking soda, and salt. Set aside after whisking everything together.
  3. Cream butter for one minute on high in the bowl of a stand mixer fitted with the paddle attachment. Scrape the bowl and paddle clean before adding the sugar. Blend on high for two minutes, scraping down the bowl and paddle halfway through. Reduce the speed of the mixer to low and add the eggs one at a time, scraping down the bowl and paddle as needed. Turn the mixer to high and beat for three minutes after all of the eggs have been added.
  4. Mix in the vanilla and sour cream for another minute. Turn the mixer to low and add all of the dry ingredients at once, mixing just until incorporated, before adding the milk all at once. Scrape down the bowl and paddle one more, then mix for roughly 30 seconds on low. Do not overmix the ingredients. Fill prepared pans about two-thirds full with batter.
  5. Bake for 35-45 minutes, or until a toothpick inserted in the middle comes out clean. Cool for five minutes before removing the cakes from the pan and cooling on a baking sheet or wire rack.

Make The Milk Chocolate Ganache

  1. In a heatproof bowl, combine chocolate chips. Heavy whipping cream should be whisked consistently in a pot over medium-high heat until it begins to boil. Remove the cream from the heat just before it begins to boil and pour over the chocolate chunks. Allow 30 seconds for the mixture to settle before whisking it all together until smooth and consistent in consistency. Before putting in/on the cake, cool the ganache on the counter until it reaches room temperature.

Make The Toasted Marshmallow Buttercream

  1. Using aluminum foil, line a baking sheet and gently coat the foil with cooking spray. Place your marshmallows on foil and bake in the oven’s center rack. Broil the marshmallows on high until they begin to brown on top (be sure to keep an eye on them! ), then turn them over to brown on the bottom. Remove them from the oven after both sides are roasted and allow them to cool.
  2. Whip the butter in a stand mixer fitted with the paddle attachment on medium until creamy and light in color, about 5 minutes. Scrape down the bowl and paddle after adding the powdered sugar and mixing on low for another 2 minutes. After 3 minutes on medium, add the marshmallow fluff, toasted marshmallows, and salt, and beat for another 3 minutes. Mix for another minute on medium speed.

Make The Vanilla Buttercream

  1. In a stand mixer fitted with the paddle attachment, beat butter on high for 7 minutes, or until fluffy and nearly white in color, scraping down the bowl and paddle as needed. Mix on medium until all of the powdered sugar is mixed, a few cups at a time. Before each addition, scrape down the bowl and paddle. Add the vanilla essence, milk, and salt to the mixer on low speed. Continue to beat on medium for another minute, scraping down the bowl and paddle as required.

Make The Marshmallow Meringue

  1. In a small heatproof bowl, whisk together the egg whites, sugar, and cream of tartar. Place the bowl over a pot with a few inches of boiling water, making sure the bottom of the bowl does not contact the water (otherwise your eggs will be cooked!). Whisk the mixture consistently for about 4 minutes, or until the sugar has dissolved.
  2. Pour the contents into the bowl of your stand mixer fitted with the whisk attachment after the sugar has dissolved. Add the vanilla extract and whisk on high for 6 minutes, or until firm peaks form. Dip the whisk into the meringue and it should create a peak that holds its shape when flipped upside down and right side up.


  1. Torte each graham cracker cake layer to the desired height. To function as a buttercream dam, pipe a circle of vanilla buttercream around the border of the first layer. Half chocolate ganache (room temperature or cooler) and half toasted marshmallow buttercream fill the center of the circle. Place the second graham cracker cake layer on top of the first and repeat the filling process before adding the third layer.
  2. After crumb coating the cake with vanilla buttercream, chill it for 15 minutes before applying a final coat of vanilla buttercream. Make a chocolate ganache drip, graham cracker crumbs, and marshmallow meringue piping that has been toasted with a culinary torch to finish the cake. Alternatively, you may decorate anyway you like.


  • Make-ahead tips: The cake can be made ahead of time and kept at room temperature for up to two days before frosting (wrapped in plastic wrap). You may also cover it in plastic wrap and keep it in the freezer for up to two months.
  • The buttercreams may be made ahead of time and kept in the refrigerator for up to two weeks in sealed containers. Bring them to room temperature before using and re-whip with the stand mixer if necessary.
  • The ganache may be made ahead of time and kept refrigerated for up to two weeks in an airtight container. Bring it back to room temperature when you’re ready to use it. To get it back to drip consistency, microwave it in little (10-15 second) increments.
  • The marshmallow meringue can’t be made ahead of time and must be used/toasted right away.
toasted marshmallow buttercream recipe by sugar and sparrow

Source: Sugar & Sparrow

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